How is your weekend going?
Seth and I went out to lunch today at a super yummy taco place and then just walked around downtown Columbus for a while – they were having a sidewalk flea market/farmers market type thing.
We realized during the walk that we have a slightly irrational obsession with our dog. Literally 80 percent of our conversation was made up of talking about how every black dog we passed (which was about 50) looked like Boone.
“Oh look! He looks like just like Boone except his ears are floppier!”
“Awww if that dog had brown paws he would look just like Boone!”
“I miss Boone.”
We are pathetic.
This is what happens when you are married without kids. And have a dog. The dog becomes your child.
Now we are back home and just finished watching The Devil Wears Prada
Side note: Meryl Streep is just the best person ever.
So I am taking a break from my Saturday festivities to tell you all about this a-mazing “burgushi” roll!
A few days ago I posted about some preeeetty delicious Cilantro Pesto that is a copycat recipe from one of my favorite restaurants ever, Cowfish.
At Cowfish, the pesto is slathered all over their “Taste Explosion” burgushi roll.
Burgushi = a combo between burgers and sushi
A combo between burgers and sushi = the best thing ever.
Sooo we decided to recreate this yummy roll at home!
It turned out so perfect! So so so good.
The filling is a combination of lean ground beef, sauteed jalapenos, and crispy bacon crumbles. To pull the filling together a bit, we stir in a few tablespoons of spicy mayo.
Just give me a bowl of that and a fork and I would be good to go!
Then the sushi element comes in as we wrap the filling up tightly into perfectly cooked sushi rice, slice it, roll the slices in panko, top with a little bit of pepper jack cheese, and bake!
Then the best part (in my opinion) – we pile on a generous amount of delicious, fresh, flavorful cilantro pesto.
I am seriously getting hungry just thinking about it. Let’s just say that the “Taste Explosion” roll was aptly named, people.
Cowfish: I love you. Thank you for bringing this delicious roll into existence so we can recreate it at home and not pay 73 dollars per bite.
I hope you all have an amazing weekend!
- 1 lb ground beef
- 1 jalapeno, seeds and ribs removed, minced
- 3 slices of bacon
- 3 tablespoons mayonnaise
- ½ teaspoon sriracha
- 2½ - 3 cups cooked sushi rice at room temperature
- 5 pieces of nori
- Cilantro Cashew Pesto - https://www.thegarlicdiaries.com/cilantro-cashew-pesto/
- 10 slices pepper jack cheese (you can also use shredded)
- 1 cup panko bread crumbs
- Cook the bacon in a large skillet
- Remove the bacon and place on several layers of paper towels to drain
- Pour most of the bacon fat out of the pan (don't discard yet, you may need to add some in later)
- Add the ground beef, jalapenos, and a little salt to the same pan and brown
- If the ground beef gets dry and you need more oil, add back in some of the bacon fat
- When the ground beef is browned and cooked through, remove and place in a large mixing bowl
- Add the mayonnaise and sriracha to the ground beef mix, and crumble in the bacon
- Mix everything together and taste
- Add more salt if it needs it
- Preheat your oven to 350 degrees
- To assemble the rolls, start by wrapping saran wrap tightly around a bamboo mat about three times so the rice doesn't stick
- Lay one piece of nori down on the mat and add about ½ cup of sushi rice on top of the nori
- Wet your hands and press the rice evenly across the nori, right up to the edges
- You might need to add an extra tablespoon or so of rice to make it an even layer with no nori showing through
- Now flip it over so the rice is facing the saran wrapped bamboo mat and the nori is facing up towards you
- Add about ½ cup of the ground beef mixture along the edge of the nori closest to you
- Now roll your sushi (you can look up a youtube video if you don't know how to do this and that explains it super well. It's easier than it sounds!!)
- Roll your rolls TIGHT! The tighter the better
- Slice your rolls in the size that you want (we sliced ours to be about 6 pieces per roll)
- Add the panko into a bowl or plate
- Roll the pieces through the panko so the edges are coated
- Place in a baking dish or baking sheet
- Top each roll with a little bit of pepper jack cheese
- Bake for about 15 minutes, or until the cheese is melted
- Remove and top with cilantro pesto
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!